Sugar Technology, Beet and Cane Sugar Manufacture

Poel, P. W. van der; Schiweck, H.; Schwartz, Thomas K.

doi:10.36961/st

Cited by 208 publications

(75 citation statements)

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“…Storage roots (beets) were washed, storage root and leaf fresh mass were determined, and mashed samples of both fractions were oven-dried at 105°C for 24 h to determine the dry matter (DM) content. The storage roots were processed in the tare house where brei was produced from the beet by sawing (van der Poel et al 1998), which was shock-frozen at )70°C.…”

Section: Harvestmentioning

confidence: 99%

Sucrose Accumulation in Sugar Beet Under Drought Stress

Hoffmann¹

2010

J Agronomy Crop Science

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Drought stress may affect sucrose accumulation of sugar beet by restricting leaf development and storage root growth. The objective of this study was to identify changes occurring in the storage root of Beta beets in growth characteristics and ions and compatible solutes accumulation under drought with regard to sucrose accumulation. Two pot experiments were conducted: (1) sugar beet well supplied with water (100 % water capacity), under continuous moderate (50 %) and severe drought stress (30 %), (2) sugar beet and fodder beet well supplied with water (100 %) and under continuous severe drought stress (30 %). Under drought stress, the ratio of storage root to leaf dry matter of sugar beet decreased indicating a different partitioning of the assimilates. The sucrose concentration of the storage root was reduced. In the root, the number of cambium rings was only slightly affected, although drought stress was implemented already 6 weeks after sowing. In contrast, the distance between adjacent rings and the cell size was considerably restricted, which points to a reduced expansion of existing sink tissues. The daily rate of sucrose accumulation in the root showed a maximum between 16 and 20 weeks after sowing in well‐watered plants, but it was considerably reduced under drought stress. The concentration of compatible solutes (K, Na, amino acids, glycine betaine, glucose and fructose) decreased during growth, while it was enhanced because of drought. However, when sucrose concentration was added, a constant sum of all examined solutes was found throughout the vegetation period. It was similar in sugar beet and in fodder beet despite different concentrations of single solutes, and the total sum was not affected by water supply. A close negative relationship between the concentration of compatible solutes and sucrose occurred. It is therefore concluded that the accumulation of compatible solutes in the storage root of Beta beets under drought might be a physiological constraint limiting sucrose accumulation.

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Section: Harvestmentioning

confidence: 99%

Sucrose Accumulation in Sugar Beet Under Drought Stress

Hoffmann¹

2010

J Agronomy Crop Science

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“…Conventionally, inulin is extracted from sliced chicory roots by hot water at 70-80°C in continuous countercurrent extractors with an extracting time of 1.5-2 h. The technology of inulin extraction from chicory roots is similar to the saccharose extraction from sugar beets (Van der Poel et al, 1998). The thermal extraction leads to the breakage of cellular membranes and tissue denaturation.…”

Section: Introductionmentioning

confidence: 99%

Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields

Zhu

Bals²,

Grimi

et al. 2012

Int J of Food Sci Tech

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Summary A pilot study for the pulsed electric fields (PEF) assisted countercurrent diffusion of inulin from chicory roots is presented. The influence of PEF parameters (electric field intensity E = 600 V cm−1, treatment duration tPEF = 10–50 ms) and diffusion temperature (varied between 30 and 80 °C) on soluble matter extraction kinetics, inulin content of juice, and pulp exhaustion are investigated. The draft (liquid to solid mass ratio) was fixed at 140%, similar to the industrial conditions. PEF treatment facilitates extraction of inulin at conventional diffusion temperature (70–80 °C), and diffusion temperature can even be reduced by 10–15 °C with comparable juice inulin concentration. Less energy consumption can be achieved by reducing PEF treatment duration to 10 ms, which is observed sufficient for effective extraction.

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“…The rigid wall components prevent easy mechanical damage of the membranes. Commonly, pressing consumes a large amount of time; that is why different techniques, including thermal, electrothermal, chemical and enzymatic pretreatment were proposed for pressing enhancement (Beveridge and Harrison 1986;Bliesener et al 1991;Mittal 1994;Brasil et al 1995;Van Der Poel et al 1998;Wang and Sastry 2002;Zhong and Lima 2003;Fincan et al 2004;Vorobiev et al 2005). However, application of most of said pretreatment techniques is usually restricted by a high and uncontrolled increase of the food product temperature and its quality deterioration.…”

Section: Introductionmentioning

confidence: 99%

Compressing Behavior and Texture Evaluation for Potatoes Pretreated by Pulsed Electric Field

Grimi

Lebovka

Vorobiev

et al. 2009

Journal of Texture Studies

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The objective of this study was to investigate the effects of pulsed electric field (PEF) treatment on compressing behavior and texture of potatoes. Textural data reveal that PEF treatment can cause enlargement of pressure for the same level of deformation. The fracture pressures Pc were approximately the same for both untreated and PEF‐treated specimens, Pc ≈ 4.5 ± 0.4 MPa. The maximal pressure Pm, at which the time of the pressure‐induced rupture of intact cells should be of the same order of magnitude as the time of fluid expression from damaged cells, was estimated as Pm ≈ 6 MPa. For a small pressure (P = 1 MPa) to obtain a similar deformation (ε = 0.15) requires pressing time t ≈ 3.5 h for untreated tissue and t ≈ 70 s for PEF‐treated tissue. Measured electrical conductivity was practically constant and exhibited no noticeable time dependence during constant pressure stage in untreated samples, while the conductivity of PEF‐treated specimens decreases in the course of pressing. PRACTICAL APPLICATIONS Solid–liquid expression is widely used in the food industry for the extraction of fruit and vegetables. Efficiency of this process can be increased by different pretreatment methods. Pulsed electric field (PEF) has been shown to be good for juice yield intensification and for improving the product quality in juice production. It is of great interest for process purposes to study texture proprieties of PEF‐treated and untreated tissues, because texture is one of the most important quality attributes of food products. This work also gives new information about the mechanism of the PEF‐induced damage and expression from tissues. The obtained results may be helpful for development of new engineering concepts based on PEF‐enhanced extraction at comparatively low pressures and moderate time of processing.

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Sugar Technology, Beet and Cane Sugar Manufacture

Cited by 208 publications

References 0 publications

Sucrose Accumulation in Sugar Beet Under Drought Stress

Sucrose Accumulation in Sugar Beet Under Drought Stress

Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields

Compressing Behavior and Texture Evaluation for Potatoes Pretreated by Pulsed Electric Field

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